Method of preparing bakery products



United States Patent METHOD OF PREPARING BAKERY PRODUCTS Noel H. Kuhrt and Milton 1. Van Graafeiland, Rochester,

N. Y., assignors to Eastman Kodak Company, Rochester, N. Y., a corporation of New Jersey No Drawing. Application November 3, 1955 SerialNo. 544,806

6 Claims. c1. 99118) bakery products by a novel process.

It is another object of this invention to provide bread having an extended period of softness by a new and improved method.

It is a further object of this invention to provide cake having improved texture, grain. and volume by novel means. i

It is an additional object of this invention to employ an improved monoglyceride composition in the preparation of bakery products.

These and other objects are accomplished by incorporating into a baking mix prior to baking a monoglyceride composition in an amount comprising 0.l3.0% by weight of the baking mix and. being comprised of 50-95% by weight higher triglyceride having fat-form.- ing fatty acid radicals and -50% by weight purifiedand concentrated monostearin, the monoglyceride composition being characterized as a fatty material having substantially uniformly dispersed therein more than about I flour, shortening, sugar, salt, powdered milk, water, yeast,

yeast food, baking powder, flavoring, coloring eggs, syrup and the like. The term monostearin refers to a stearic acid mono-ester of glycerine and is equivalent to theterm glycerol monostearate. i

The present monoglyceride composition preferably comprises 01-30% by weight of the baking mix and can be. part of or the entire shortening material used inthe bakery products prepared in accordance with the present invention. For example, monoglyceride compositions containing less than about 10% by weight monostearin can be suitably employed as the entire shortening material used in bread baking mixes. In the case of monoglyceride compositions containing more than about 10% by weight monostearin, additional shortening materials such as lard are usually added to bread baking mixes so that the monostearin comprises less than 10% by weight of the total shortening material employed.

The instant monoglyceride composition is a fatty material comprised of 50-95% higher triglyceride and 5 -50% commonly called votating.

2,871,128 Patented Jan. 27, 1959 monostearin by weight. A preferred monoglyceride composition is comprised of 5-20% monostearin and -95% solid fat such as lard by weight. Another preferred monoglyceride composition is comprised of 20-50% monostearin and 50-80% vegetable oil such as cottonseed oil by weight.

The higher triglycerides comprising the monoglyceride composition employed in the present process can be any of the animal and vegetable fats and oils commonly employed in bakery products as shortenings, and include such fatty materials as lard, butter, cottonseed oil, soybean oil, coconut oil, palm oil, corn oil, olive oil, and the like. Likewise, higher fatty triglycerides modified by hydrogenation or molecular rearrangement can be utilized in the present process.

The purified and concentrated monostearin portion of the present monoglyceride composition is comprised of more than about monostearin, and more usually more than about monostearin. Such purified and concentrated monoglycerides can be made, for example,

, by reacting stearic acid or tristearin and glycerine in the presence of an alcoholysis catalyst, and thereafter separating a purified and concentrated monostearin portion by thin. film, high vacuum distillation, or by any other suitable separating means. The preparation of purified and concentrated monoglycerides by thin film, high vacuum. distillation is described in United States Patents 2,634,234, 2,634,278 and 2,634,279. Purified and concentrated monoglycerides are to be distinguished from mono: and di-glyceride mixtures which usually contain 40-50% monoglyceride, 40-50% diglyceride and 5-20% triglyceride by weight.

The monoglyceride composition used in the immediate baking process is particularly characterized as being comprised of a higher fatty triglyceride having uniformly dispersed therein monostearin in needle-like microcrystalline form. The present needle-like microcrystals are to be distinguished from other forms of microcrystals often times present in fatty compositions. The instant needlelike microcrystals appear to be about .05-.2 micron in diameter and about 1-20 microns in length. -Such crystals can be readily observed, for example, with polarized lightat a magnification of about 500 times. Monoglyceride compositions containing varying amounts of the monostearin portion therein in the desired needle-like microcrystalline form can be employed. However, monoglyceride compositions containing more than about 25 by weight of the monostearin portion therein in needlelike microcrystalline form are suitable and more generally used and monoglyceride compositions containing more than about 50% by weight of the monostearin portion therein in needle-like microcrystalline form are preferably employed.

' The instant monoglyceride composition is prepared by reducing its component parts, namely, higher fatty triglyceride and monostearin, to a liquefied composition, rapidly cooling the liquefied composition with uniform mechanical agitation, and promoting uniform crystallization of the resulting cooled composition with further uniform mechanical agitation. promotes the formation of fine uniform crystals and is Apparatus for effecting the votating process are described in United States Patents 2,063,065 and 2,063,066. The votating process is also described by A. E. Bailey in Industrial Oil and Fat Products, 2nd edition, 1951, Interscience Publishers, Inc.,

. New York, pages 920-924.

peratures slightly above room temperature. For example,

The votated composition is thereafter tempered to produce the above described needlelike microcrystals of monostearin dispersed therein. Such tempering can comprise merely storing the votated composition at tem- Such a sequence of steps afvotated mixture comprised of 30% monostearin and 70% cottonseed oil by weight which had been stored at 85 F. showed no needle-like crystals of monostearin after two days, a iew (less than about 10% by :Weight'of the monostearin) needle-like crystals of rnonostearin a'-fter 21 days and many (about 25-50% by weight offtho monostearin) needle-like crystals of monostearin after '442 days asobserved under polarized light th-rough a niir0= scope having a magnification of 440 times. Thetime for the formation of needle-like crystals can be substantially reduced by tempering at higher temperatures. "for -e.\'-. ample, more than about 75% by weight of the monostearin in a votated mixture comprised of 30% monostearin and 70% cottonseed -oil-by weight can beconverted into the presentneedle-like --rnicrocrystals by tempering "at a temperature of 1 1 F. "for about days. Thus, the tempering can be eifected-over a wide range of timeand temperature conditions.

While the votating and tempering. process described herein is particularly effective for preparing the present monoglycer-ide compositions, any other process suitable forproducing the mo'nostearin dispersed in the monoglyceride composition in the. desired needle-like. microcrystalline form can also be utilized.

Bakery products prepared with the present monoglyceride composition have improved properties 'over bakery products-prepared with ordinary 'shortenin'gs. The-bakery products 'prepa'red in accordance with the .present process have improved softness, texture, grain and-volume. 0f

particular significance isthe. extended shelf-like which is characteristic of bread baked withthe. present mono'glyceride composition. Also cakes =having irnprovedtexture, grainand' v'olume can be prepared'with the instant m'onoglyceride composition. 1 7

As defined by the American Society of -'Baker y- En g'i'- neer'sdn Bulletin No. 145-, dated May 1954, the term texture refers to The.sensation-obtained when the thumb or. fingers are -lightl y.-p'assed vacross 1 the cru-rnb sarface; and-the 'te'rm grain'refer'sto- Th'e siz'e, shape and arrangement of the eells comprising the cut surface of the crumb. A Baker Compressimeter, such as is described in Cereal Laboratory-Methods, 5th edition, 1947, compiled andpublishe'd by the American Association of Cereal Chemists, pages. 162-165, wasus'e'd to determine the softness "of the bread in the following-examples.

The improved properties shown by bakery "products prepared-in accordance with this 'invention are illustrated by the followingexa'mple's :of specifice-mbodim'ents of the invention: I

Bread was prepared from a formula, havin'g'the renowing ingredients:

Monoglyceride composition .I.

The sponge was mixed for 4.5 minutes and allowedto ferment 4.5 hours at 87 F. and at a relative humidity of 80%. To the resulting fermented sponge was added the dough ingredients. The .s'pongeand the d'ough ingredients were admixed for 59.5 minutes, given 'aBO minute floor time, made up into loaves, and all'owe'dft'o rise for 65 minutes at 89 F. and'at a relative humidity 4 of The raised dough batch was then baked at 430 F. for 27 minutes. The resulting bread loaves, each weighing about 450 gins, were allowed to cool at room temperature for one hour and thereafter wrapped and sealed in wax paper, stored at 72 F. The flour employed in both the sponge and the dough was shortpatent spring wheat, white, bread flour. The monoglyceri'de composition in the dough was comprised of a votated and tempered composition comprised of 60% by weight refined and bleachedv cottonseed oil and 40% by weight distilled, high purity (90%) monostearin prepared from glycerine and high purity, edible grade stearic acid. More specifically, the mo'iioglyceride composition was prepared by combining the inonostearin and the cottonseed oil and reducing themixture to a liquid state at a temperature of 160 F. The resulting liquified composition was thereafter admixed with nitrogen and conveyed into thefirst unit of a. votatori,? commonly called an. A unit. The: function. of an. A unit is mainly to rapidly 'cool' the, liquified compositionzmd to establish nuclei for the formation of a fine cryst'aL'structure; 'The -A unit used. was comprised. essentially of acylindri'cal chamber having. an inlet opening: and an' outletop'ening, a refrigerated inner'wall and rotating scraper blades: in scraping contact with the refrigerated inner wall. The liquid composition of:- cottonseed. oil and monostearin fed' in-toathe inlet opening of the. A unit was supercooled with continuousagitation', material on the refrig erated inner wall of the unit being; continually scraped ofi bysthe rapidly rotatinglscrap'er. blades." Thecomposi' tion was in the A unit for an average time of about 15- seconds. The. composition leavingthe outlet opening or. the .A. unitf'wasa super-cooled, liquefied material having a temperature of about 88 F. and havingnuclei established for the formation. or a 'veryfine' crystalline structure. Froinxthe: A unit, the composition-was .con= tinuously fed into a second unit oftthe' votato'r, com= monly calleda; B unit. The: -B'i unit. functions mainly tomaintain the=cooled compositi'oni'zr at-state o'f uniform agitation while crystallization-takes place. The 'B unif used-was comprised essentially of a cylindrical-chamber havin'gan inlet opening and an=outlet opening, a rotating shaft set'with projecting fingers, and similar stationary fingers projecting from the inner chamber wall so as to i-ntermesh with projecting fingers on the rotating shaft. The cottonseed oil and monostearin composition was in the B unit about 5 times longer than it was in the A unit. The resulting votated composition conveyed from the B unit was a creamy, plastic composition. The votated composition was thereafter tempered in gallon size metal containers at a temperaure of about F. for 10 days to producethepresentmonoglyceride composition. The present 'rnonoglyceride composition wascharacterized as having niorethan'about 75% by weight of the monostearin substantially uniformly 'dispersed therein in needle-like nnc'rec'r stalline'form as seen througha microscope =underpolarized light at a magnification of 440 times. The baked bread had excel lent propertiessuch as 'clo's'e grainand silky texture. Also, the baked bread retained the desirable softness characteristic of fresh bread-2 to 2 /i times longer than didbread prepared in the same manner and with the same ingredients except for 'the inonoglyei'ide composition which contained substantially no 'monostearin dispersed therein in the preferred needle-like microcrystalline form.

EXAMPLE 2 Bread was prepared from a formula having the follow ifig ingredients:

' and baked as described in Example 1.

Dough Flour 35.0 Water 27.0 j Sugar 6.00 Salt 2.27- Powdered milk I 4.00 Monoglyceride composition 2.29

The ingredients of the bread formula were mixed, treated The monoglyceride composition was the total shortening used in the bread and was comprised of 90% by weight prime, steam-rendered lard and by weight distilled, high purity (90%) monostearin prepared from glycerine and high purity, edible grade stearic acid. The monoglyceride composition was votated as described in Example 1 and tempered in gallon size metal containers for 42 days at a. temperature of about 85 F. The monoglyceride composition was characterized as having about 25-50% by weight of the monostearin substantially uniformly dispersed therein in needle-like microcrystalline form as seen through a microscope under polarized light at a magnification of 440 times. The bread was characterized as being close grained and of silky texture. At intervals the bread was tested for softness and exhibited an extended period of softness or shelf-life which was 2 to 2 /2 times longer than bread prepared in the same manner and with the same ingredients except for the monoglyceride composition which contained substantially no monostearin dispersed therein in the preferred needle-like microcrystalline form.

EXAMPLE 3 A white cake was baked from a formula having the following ingredients:

Parts by weight The monoglyceride composition employed in the cake formula was comprised of 60% by weight refined and bleached cottonseed oil and 40% by weight distilled, high purity (90%) monostearin prepared from glycerine and high purity, edible grade stearic acid. The monoglyceride composition was prepared by the votating and tempering processes described in Example 1, and as viewed under polarized light through a microscope having a magnification of 440 times, the monoglyceride compo sition had substantially uniformly dispersed therein more than about 75% by weight of the monostearin in the preferred needle-like microcrystalline form. In preparing the cake ingredients, the sugar, lard and monoglyceride composition were creamed together at a low mixing speed. To the resulting blended mixture was blended the cake flour, baking powder, salt, and powdered egg white at a low mixing speed. Thereafter,- /2 of the milk was added and mixed at a medium speed for two minutes, the rest of the milk being mixed into the mixture in two equal portions at a medium mixing speed for one minute. The resulting cake batter was baked in 8 inch layer cake tins, 380 grams of batter in each cake tin, for 21 minutes at 375 F. The resulting cake had excellent volume, close grain and smooth texture.

As shown in the above examples, bakery products prepared in accordance with the present process have improved properties. prepared with the present monoglyceride compositions having monostearin in needle-like microcrystalline form of the invention as described hereinabove and as defined in the appended claims! We claim: 1. The method of preparing bakery products which comprises incorporating'into a baking mix prior to baking a"mo'noglyceride composition in an amount comprising 0.13.0% by weight of said baking mix and being comprised of -95% by weight higher triglyceride having fat-forming fatty acid radicals and 5-50% by weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 25% by weight of said monostearin substantially uniformly dispersed therein in needle-like microcrystals about .05.2 microns in diameter and about 1-20 microns in length.

2. The method of preparing bakery products which comprises incorporating into a baking mix prior to baking a monoglyceride composition in an amount comprising 0.1-3.0% by weight of said baking mix and being comprised of 80-95% by weight animal fat and 520% by weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 50% by weight of said monostearin substantially uniformly dispersed therein in needle-like microcrystals about .05.2 microns in diameter and about l-20 microns in length.

3. The method of preparing bakery products which comprises incorporating into a baking mix prior to baking a monoglyceride composition in an amount comprising 01-30% by weight of said baking mix and being comprised of 50-80% by weight vegetable oil and 20-50% by weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 50% by Weight of said monostearin substantially uniformly dispersed therein in needle-like microcrystals about .05.2 microns in diameter and about l-20 microns in length.

4. In the baking of bread, the method which comprises incorporating into a bread dough batch prior to baking a monoglyceride composition in an amount comprising 0.1-3.0% by weight of said baking mix and being comprised of 80-95% by weight lard and 5-20% by More particularly, bakery products weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 50% by weight of said monostearin substantially uniformly dispersed therein in needle-like microcrystals about .05.2 microns in diameter and about 1-20 microns in length.

5. In the baking of bread, the method which comprises incorporating into a bread dough batch prior to baking a monoglyceride composition in an amount comprising 0'.13.0% by weight of said baking mix and being comprised of 50-80% by weight cottonseed oil and 2050% by weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 50% by weight of said monostearin substantially uniformly dispersed therein in needle-like microcrystals about .05-.2 microns in diameter and about 1-20 microns in length.

6. In the baking of cake, the method which comprises incorporating into a cake batter prior to baking a monoglyceride composition comprising 0.1-3.0% by weight of said baking mix and being comprised of 5095% by weight higher triglyceride having fat-forming fatty acid radicals and 550% by weight purified and concentrated monoester consisting essentially of monostearin, said monoglyceride composition having more than about 50% of said monostearin substantially uniformly dispersed 

1. THE METHOD OF PREPARING BAKERY PRODUCTS WHICH COMPRISES INCORPORATING INTO A BAKING MIX PRIOR TO BAKING A MONOGLYCERIDE COMPOSITION IN AN AMOUNT COMPRISING
 0. 1-3. 0% BY WEIGHT OF SAID BAKING MIX AND BEING COMPRISED OF 50-95% BY WEIGHT HIGHTER TRIGLYCERIDE HAVING FAT-FORMING FATTY ACID RADICALS AND 5-50% BY WEIGHT PURIFIED AND CONCENTRATED MONOESTER CONSISTING ESSENTIALLY OF MONOSTEARIN, SAID MONOGLYCERIDE COMPOSITION HAVING MORE THAN ABOUT 25% BY WEIGHT OF SAID MONOSTEARIN SUBSTANTIALLY UNIFORMLY DISPERSED THEREIN IN NEEDLE-LIKE MICROCRYSTALS ABOUT .05-.2MICRONS DIAMETER AND ABOUT 1-20 MICRONS IN LENGHT. 